Good points. All methods are viable and have advantages/disadvantages. I don't suggest that one is better than another, although, I believe that frozen (in the correct manner) would probably last the longest. My purpose with the post was simply to provide some information regarding suggested shelf lives of different methods as an answer to the question posed by hollywoodbrew. In a world of conflicting information regarding yeast propogation, the Maltose Falcon article is, IMO, one of the most reliable.
Do you have a link to that TBN podcast on yeast? I'd love to listen to that. Any other info on this topic that you can point me to that you feel is worth while?
